Two Potatoes & Two Eggs! Quick Recipe Perfect For Breakfast
This Two Potatoes & Two Eggs recipe is a quick and easy breakfast that combines the savory richness of beef, cheddar, and Parmesan cheeses with crispy potatoes and fluffy eggs. Perfect for busy mornings or leisurely weekends, it’s a filling and flavorful meal to kickstart your day. Whether you're short on time or craving a comforting meal, this recipe is a great choice.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 medium potatoes (about 300 g), peeled and grated
- 6 strips of cooked beef, crumbled
- 1 cup (100 g) cheddar cheese, shredded
- ¼ cup (25 g) Parmesan cheese, grated
- 2 large eggs
- ¼ cup (30 g) all-purpose flour
- ½ cup (120 ml) milk
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons green onions or chives, chopped (optional)
Instructions
- Heat a skillet over medium heat and grease it with butter or oil.
- In a large mixing bowl, combine grated potatoes, crumbled beef, shredded cheddar, grated Parmesan, eggs, flour, milk, melted butter, baking powder, salt, and pepper. Stir until well combined.
- Pour the mixture into the preheated skillet, pressing it into an even layer.
- Cook for 5-6 minutes until the edges are golden and crispy.
- Flip the mixture carefully and cook for another 5-6 minutes until golden brown and the eggs are fully cooked.
- Garnish with chopped green onions or chives (optional) before serving.
Notes
- Storage: Store leftovers in an airtight container in the fridge for 2-3 days.
- Reheating: Reheat in a skillet or microwave for 1-2 minutes.
- Variations: You can replace the beef with sautéed mushrooms or roasted veggies for a vegetarian version, add jalapeños for spice, or swap cheeses to experiment with flavor.
